1.
Preliminarily Separation of Effective Proteins in the Fermentative Liquor of Lentinus Edodes C-(91-3) and the Study of Its Anti-tumor Mechanism;
香菇C91-3菌丝发酵液有效蛋白的初步分离及作用机制研究
2.
The Extraction of the Proteins (LFP_(91-3C)) from Lentinus Edodes C_(91-3) Mycelium s Fermentative Liquid and the Study of Its Anti-tumor Effect and Mechanism.;
香菇C91-3菌丝发酵液蛋白（LFP91-3C）的提取及其抗肿瘤作用机制的研究
3.
Experimental Study on Anti-tumor Effect with Lentinusdodes C91-3 Mycelium s Fermentative Liquid Protein;
香菇C_(91-3)菌丝发酵液提取蛋白抗肿瘤机制的研究
4.
Preliminary Isolation and Purification of Effective Proteins from the Fermentative Liquor of Lentinus Edodes C_(91-3) and the Study of Its Anti-tumor Mechanism
香菇C_(91-3)菌丝发酵液中蛋白的分离纯化及其抗肿瘤机制研究
5.
Preliminary study on the anti-tumor effect of protein extracts of Lentinus edodes C91-3 fermentation broth in mice with cervical cancer U14
香菇C_(91-3)菌丝发酵液提取蛋白抗小鼠宫颈癌U_(14)的初步探讨
6.
Optimization of Fermentation Conditions for Suillus Flavidus and Leucopaxillus Giganteus;
大白桩菇等大型真菌菌丝体的液体发酵研究
7.
A Protein with Antitumor Activity from the Mushroom Lentinus Edodes C91-3 and the Study of Its Anti-tumor Mechanism;
香菇C91-3蛋白LFP91-3-A的分离纯化和抗肿瘤机制的研究
8.
Anti-tumor Mechanism and Primary Structure of Lentinus Edodes C91-3-A;
香菇C91-3蛋白LFP91-3-A抗肿瘤机制的初步研究及其一级结构的测定
9.
Nutritional assessment of proteins from liquid cultivated mycelium and fruiting body of Agaricus blazei Murrill.
巴西蘑菇液体发酵菌丝体与子实体蛋白质的营养评价
10.
The Study on the Souring Cultivation of Mushroom to Select High-yielding Strains of Lentinus Edodes (Berk) Sing Exopolysaccharide and Antioxidant Activity
香菇液体发酵培养胞外多糖高产菌株的筛选及抗氧化活性研究
11.
Study on fermented conditions of mycelium of Pleurotus ostreatus on cereal grains
平菇菌丝体在谷物上发酵条件的研究
12.
Studied on Fermentation of Radix Astragali by Lentinus Edodes and Immune Effect of Broth
黄芪的香菇发酵及发酵液免疫效果的研究
13.
Nutrition Composition Analysis in Fruitbodies and Submerged Cultivated Mycelia of Pleurotus Eryngii;
杏鲍菇子实体与深层发酵菌丝体营养成分分析
14.
Research on Key Techniques of Producing Lentinus Javanicus Polysaccharide by the Method of Liquid Fermentation;
液体发酵法生产香菇多糖关键技术的研究
15.
Antibacterial characteristics of the liquid cell-free culture of Hypsizigus marmoreus
真姬菇发酵液的抑菌谱及其稳定性研究
16.
Submerged Fermentation of Mycelia, Purification and Characterization of Polysaccharides from Mycelia and Sclerotia of Pleurotus Tuber-regium;
虎奶菇发酵特性及菌丝体、菌核多糖的纯化和部分特性研究
17.
Studies on Submer ged Fermentation for Mycelia and Polysaccharides Production by Russula Vinosa and its Effective Composition;
正红菇菌丝体和多糖的深层发酵及有效成分的研究
18.
Studies on Influence of Chinese Medicinal Herbs on Submerged Fermentation of Lactarius Deliciosus and Immunoregulatory Effect of Mycelia Polysaccharides
中草药对松乳菇深层发酵影响及菌丝多糖免疫调节作用研究